Spiced Brown Rice With Peanuts

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This is a recipe from gourmet magazine's october 1990 issue. i cook the rice in chicken stock as it imparts a richer flavour to the dish, however you can use water for a vegetarian version.

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Steps

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In a large heavy saucepan heat the oil over moderate heat until it is hot.

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Add the cuminseed , cloves and the bay leaf and cook the spices , stirring , for 5 to 10 seconds or until the cuminseed is a few shades darker and fragrant.

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Add the chili pepper flakes , the onion and the garlic and cook the mixture , stirring , until the onion is softened.

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Add the rice and cook it , stirring , for 2 minutes , or until it is coated well with the oil.

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Add chicken stock.

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Bring it to a boil , and simmer the rice , covered , for 35 to 40 minutes , or until the water is absorbed and the rice is tender.

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Fluff the rice quickly with a fork.

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Remove the pan from the heat.

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Discard the bay leaf.

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Let rice stand , covered , for 10 minutes.

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Stir in the peanuts and serve.

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Ingredients

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vegetable oil, cumin seeds, cloves, bay leaf, dried chili pepper flakes, onion, garlic cloves, brown rice, chicken stock, salt, roasted peanuts